Name: Honey Garlic Asian Chicken Kabobs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1/4 cup oyster sauce; 2 tablespoons ketchup; 2 tablespoons honey; 2 tablespoons chili garlic sauce; 1 tablespoon Dijon mustard; 3 cloves garlic, minced; 2 teaspoons freshly grated ginger; 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 1 1/2 tablespoons canola oil; Kosher salt and freshly ground black pepper, to taste; 2 green onions, thinly sliced; 1/2 teaspoon toasted sesame seeds

Jump to Recipe

If you’re craving something savory, sweet, and a little bit spicy, these Honey Garlic Asian Chicken Kabobs are pure weeknight magic. Juicy chicken thigh pieces are bathed in a wonderfully sticky-sweet, garlicky marinade, grilled to smoky perfection, then finished with a splash of fresh herbs and nutty toasted sesame seeds. This dish isn’t just easy to whip up, it’s a total crowd-pleaser—perfect for backyard gatherings, weeknight dinners, or anytime you need to shake up your chicken routine. Prepare yourself for tender bites that pack a punch of Asian-inspired flavor in every skewer!

Honey Garlic Asian Chicken Kabobs Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Every single item here plays a deliciously important role in bringing these Honey Garlic Asian Chicken Kabobs to life. They’re simple and easy to find, yet combine to create a taste explosion with every bite.

Oyster sauce: Delivers rich, umami depth and that crave-worthy savory note.
Ketchup: Balances acidity and adds a familiar, tangy undertone to the marinade.
Honey: Brings vibrant sweetness and helps everything glaze beautifully on the grill.
Chili garlic sauce: Adds just the right kick of heat with subtle complexity from garlic.
Dijon mustard: A touch of sharpness that rounds out the marinade’s flavors.
Garlic (minced): The star aromatic—freshly minced for big flavor!
Freshly grated ginger: Gives the kabobs a zesty, warm pop that brightens the chicken.
Boneless, skinless chicken thighs: Stay juicy and tender, ideal for kabobs that won’t dry out.
Canola oil: Brushed on before grilling to prevent sticking and achieve irresistible char.
Kosher salt and freshly ground black pepper: To taste—seasoning essentials for every good dish.
Green onions (thinly sliced): A fresh, bitey garnish that looks and tastes great.
Toasted sesame seeds: Sprinkle for crunch and a nutty, toasty aroma to finish.

How to Make Honey Garlic Asian Chicken Kabobs

Step 1: Mix Up the Flavor-Packed Marinade

In a medium bowl, combine the oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, minced garlic, grated ginger, and one tablespoon of water. Give it all a good stir until smooth and fully blended. This mixture is what gives Honey Garlic Asian Chicken Kabobs their sticky, bold signature.

Step 2: Let the Chicken Soak Up All the Goodness

Scoop out 1/3 cup of the marinade and set it aside for later. Place your chicken pieces in a large Ziploc bag (or a roomy bowl) and pour in the rest of the marinade. Seal it tight, toss it around to coat all the chicken evenly, and pop it in the fridge. For best results, let it marinate at least 2 hours—or even better, overnight—so all those flavors really soak into every bite.

Step 3: Thread and Prep the Kabobs

After marinating, drain the chicken and get ready to build your kabobs. Thread the juicy pieces onto skewers. Next, gently brush them with canola oil and season with kosher salt and pepper. This step will help the chicken grill up with fabulous color and prevent sticky mishaps.

Step 4: Fire Up the Grill

Preheat your grill to medium heat. You want it hot, but not scorching—perfect for creating those gorgeous grill marks without burning the marinade. If you’re using wooden skewers, don’t forget to soak them for at least 30 minutes so they don’t char.

Step 5: Grill to Smoky Perfection

Place the chicken skewers on the grill and cook, turning every few minutes, until they’re cooked through and irresistibly caramelized. The Honey Garlic Asian Chicken Kabobs should reach an internal temperature of 165 degrees F—this usually takes about 10 minutes. During the last 1-2 minutes, brush on that reserved marinade for a flavor-packed glossy finish.

Step 6: Garnish and Serve

Immediately after grilling, slide the kabobs onto a platter. Sprinkle them with freshly sliced green onions and toasted sesame seeds for that perfect finishing touch. The kabobs are best enjoyed hot off the grill—so dig in and savor each bite!

How to Serve Honey Garlic Asian Chicken Kabobs

Garnishes

A sprinkle of green onions and toasted sesame seeds is classic, but don’t be afraid to make it your own. Try a drizzle of extra chili garlic sauce for more heat, a scattering of cilantro for a fresh pop, or a squeeze of lime juice to brighten everything up.

Side Dishes

Honey Garlic Asian Chicken Kabobs are delicious piled over fluffy steamed rice, next to fragrant jasmine or coconut rice, or served with a side of quick stir-fried veggies. They also pair beautifully with crisp lettuce leaves for casual wraps, or alongside a zingy Asian-style coleslaw for cool contrast.

Creative Ways to Present

Turn dinner into a build-your-own kabob bar, or serve kabobs over salad for a lighter twist. For a show-stopping appetizer, slide the smaller pieces onto toothpicks or mini skewers. If you’re feeding a crowd, arrange the kabobs in a fan on a large serving platter with lime wedges and colorful pickled veggies.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the kabobs cool, then store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making them just as tasty the next day.

Freezing

You can absolutely freeze Honey Garlic Asian Chicken Kabobs, either before or after grilling. If prepping in advance, freeze the chicken in the marinade (before skewering); simply thaw overnight in the fridge before cooking. Grilled leftovers freeze well too—just wrap tightly and store for up to 2 months.

Reheating

To reheat, arrange kabobs on a baking sheet, cover loosely with foil, and warm in a 350°F oven for about 10-12 minutes. If you’re in a hurry, the microwave works too—cover lightly to keep them moist and heat in short bursts until warm.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast will work as a substitute, but keep a close eye on doneness—they cook more quickly and can dry out if overcooked. Thighs are preferred for their extra juiciness and richer flavor in Honey Garlic Asian Chicken Kabobs.

What if I don’t have a grill?

No grill? No problem! You can cook these kabobs under a broiler or on a grill pan right on your stovetop. Just make sure to turn them occasionally for even caramelization on all sides.

How spicy are the kabobs?

With the chili garlic sauce, these kabobs have a pleasant, gentle heat. For more spice, simply add extra chili garlic sauce or a pinch of red pepper flakes. For a milder version, reduce the chili garlic sauce to one tablespoon.

Can I marinate the chicken longer than overnight?

It’s best not to marinate longer than 8 hours, as the marinade’s acidity can start to affect the chicken’s texture. For perfect flavor and tenderness, stick to the recommended window.

What other proteins work well in this recipe?

This versatile marinade is fantastic with pork, firm tofu, or shrimp! Keep an eye on cooking times—shrimp and tofu need much less grilling time than chicken.

Final Thoughts

If you’re searching for a new favorite grilled dish, these Honey Garlic Asian Chicken Kabobs have everything you could want—big flavor, gorgeous color, and a sweet-savory glaze that’ll keep you coming back for more. Don’t wait for a special occasion; grab your skewers and treat yourself to this foolproof, flavor-packed meal!

Honey Garlic Asian Chicken Kabobs Recipe

★★★★★

5.2 from 26 reviews

Author: lilan
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Honey Garlic Asian Chicken Kabobs are a perfect blend of sweet, savory, and spicy flavors. The tender chicken is marinated in a sticky honey garlic sauce and grilled to perfection. A delicious dish that’s great for a summer BBQ or a quick weeknight meal.

Instructions

Mix Marinade: In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger, and 1 tablespoon water. Reserve 1/3 cup and set aside.
Marinate Chicken: In a Ziploc bag or large bowl, combine chicken with marinade. Marinate for at least 2 hours to overnight, turning occasionally. Drain chicken.
Skewer Chicken: Thread chicken onto skewers. Brush with canola oil, season with salt and pepper.
Grill: Preheat grill. Cook skewers, turning occasionally, until chicken reaches 165°F, about 10 minutes. Brush with reserved marinade.
Serve: Garnish with green onions and sesame seeds. Serve hot.

Notes

Soak wooden skewers in water for 30 minutes before threading the chicken to prevent burning.
Feel free to adjust the spice level by adding more or less chili garlic sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Asian